So I needed a dinner that was equally comforting, equally flavorful, but required even less effort and time than heading into town.
My inspiration? A 1-pound bag of frozen raw shrimp.
I firmly believe that if you like shrimp, you should always have a few bags of them in the freezer. They thaw quickly, and cook even more quickly. As in minutes. I decided to convert my bag into sweet-and-tangy shrimp tacos, a good eat-with-your-hands sort of comfort food that would come together with minimal fuss.
Aside from the cooking of the shrimp, use this recipe just as a guide. I like to top my tacos with soft goat cheese and avocado, but use whatever you like. Ditto for the flour tortillas; corn would be fine, too. Or if you really want, take all the same ingredients and dump them over a plate of tortilla chips for easy nachos.
Whatever you do, don't skip the tiny amount of sugar added when cooking the shrimp. It's a trick I learned from Alex Guarnaschelli. It acts like salt to help highlight the natural briny-sweet flavor of the shrimp.
Sweet, tangy shrimp tacos
2 tablespoons butter
1/2 medium red onion, diced
1 pound shelled, raw large shrimp
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/2 cup thinly sliced Peppadew peppers
Ground black pepper
Four 8-inch flour tortillas
1 heart romaine lettuce, finely chopped
2 ounces crumbled fresh goat cheese
1 avocado, peeled, pitted and sliced
In a large saute pan over medium-high heat, melt the butter. Add the onion and saute until translucent, about 5 minutes. Add the shrimp and sugar and saute until just barely pink and firm, 3 to 5 minutes. Stir in the red pepper flakes and Peppadews, then heat for another minute. Season with black pepper. Arrange a quarter of the romaine down the center of each tortilla, then top with a quarter of the shrimp and Peppadew mixture. Top each serving with a quarter of the cheese and avocado slices. Serve immediately.
More Life Headlines
Sister finds herself in awkward position ’The Book of Mormon’ satirical musical finally in Utah Matthew Broderick joins Broadway’s ‘Sylvia’ Today in history Make your piece of the pie — easy as, well, pie Top traditional grilled hot dogs with a gourmet twist Day-old bread, brand-new meal 'American Psycho’ musical heading to Broadway
Our to-do list full of ideas for your weekend
Our new comment system is not supported in IE 7. Please upgrade your browser here.